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Instant Pot Chicken and Wild Rice Soup Comfort Dish

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- 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, diced - 3 celery stalks, diced - 4 cups low-sodium chicken broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley, chopped for garnish - Additional seasoning {{ingredient_image_1}} First, set your Instant Pot to sauté mode. Add two tablespoons of olive oil. Once the oil is hot, add one diced onion, three diced carrots, and three diced celery stalks. Sauté these veggies for about five minutes. You want them to soften and turn a bit sweet. Now, add three minced garlic cloves. Sauté for one more minute. The smell will be fantastic! Next, take one pound of boneless, skinless chicken breasts. Season them with one teaspoon of salt, one teaspoon of black pepper, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Place the chicken on top of the sautéed veggies. Add one cup of wild rice that you rinsed and drained. Then, pour in four cups of low-sodium chicken broth. Stir gently to mix everything together. Close the lid of the Instant Pot. Make sure the valve is set to sealing. Select the manual or pressure cook setting. Cook the soup on high pressure for 25 minutes. When the time is up, let the pressure release naturally for about ten minutes. After that, do a quick release for any remaining pressure. Carefully take out the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the pot. Now, stir in one cup of coconut milk or heavy cream. Let the soup heat through for another five minutes on sauté mode. Taste the soup and adjust the seasoning if you need to. Serve it hot, garnished with fresh chopped parsley. Enjoy this warm, creamy delight! To make your soup taste great, use fresh herbs like thyme and rosemary. These add a nice touch. You can also try adding a splash of lemon juice for brightness. Adjust the salt and pepper to suit your taste. This step is important for a balanced flavor. For creaminess, coconut milk works well, but heavy cream is also nice. If you want a thicker soup, let it cook a bit longer. If it’s too thick, just add more broth or water. Wild rice should be tender but not mushy. Rinsing it helps keep the texture just right. When using the Instant Pot, make sure to set the valve to sealing. This helps build pressure. After cooking, allow for a natural pressure release for about 10 minutes. This keeps the soup from being too watery. Common mistakes include overfilling the pot or not sealing it properly. Always follow the fill line for best results. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavors of your soup, making it more aromatic and delicious. Customize the Creaminess: For a lighter option, use coconut milk, or for a richer taste, heavy cream works beautifully in this soup. Adjusting the Seasoning: Always taste your soup before serving; adding a touch more salt or pepper can significantly enhance the overall flavor. Store Leftovers Properly: Let any leftovers cool completely before transferring to an airtight container. This soup can be refrigerated for up to 3 days or frozen for up to 3 months. {{image_2}} You can change the rice for this soup. White rice or brown rice works well too. Just keep in mind that cooking times may differ. If you prefer another protein, turkey is a great choice. It gives a nice flavor and works well in soups. Adding more veggies can boost the taste. Spinach or peas are great additions. They add color and nutrition. You can also change the spices. A bit of curry powder can add warmth and depth. Experiment with your favorite herbs to find new flavors. If you need a gluten-free soup, use gluten-free broth. This soup can be vegan too! Replace chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. Coconut milk gives a great creamy texture without dairy. To store leftovers, let the soup cool first. Place it in an airtight container. Seal it well to keep out air. You can store it in the fridge for up to four days. When reheating, use the stove or microwave. Stir often to heat evenly. Adding a splash of broth can help if it thickens. For freezing, let the soup cool completely. Use freezer-safe bags or containers. Remove as much air as possible. The soup can last up to three months in the freezer. To thaw, move it to the fridge overnight. For reheating, use the stove or microwave. Heat until bubbling, stirring often. In the fridge, the soup lasts about four days. Always check for signs of spoilage. If it smells bad or has a strange color, don’t eat it. For safe consumption, reheat to at least 165°F. This kills any bacteria and keeps your meal safe. Cooking chicken in an Instant Pot takes about 25 minutes on high pressure. This time ensures the chicken is tender and fully cooked. The pot will also need time to come to pressure and release pressure, adding around 20 minutes more to your total. Yes, you can use brown rice. However, brown rice takes longer to cook. You should adjust the cooking time to about 35 minutes on high pressure. Wild rice gives a unique flavor and texture, but brown rice is a good option if that is what you have. No, it is not necessary to use cream or coconut milk. You can skip it for a lighter soup. If you want creaminess, consider using a thick vegetable puree or a splash of milk. These alternatives can still provide great taste. Yes, you can make this soup in a slow cooker. Sauté the vegetables in a pan first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The result will be just as tasty! This blog covered key ingredients for a delicious Instant Pot soup. You learned about main and optional ingredients, step-by-step cooking methods, and tips for great flavor and texture. We also explored variations and storage methods to keep your soup fresh. Incorporating different ingredients allows you to make this soup your own. Follow the tips for perfect results, and don’t hesitate to get creative. Enjoy your cooking adventure!

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If you crave a warm, hearty dish, look no further than Instant Pot Chicken and Wild Rice Soup. This easy recipe combines tender chicken, earthy wild rice, and fresh veggies to create comfort in a bowl. Whether you’re feeding a family or prepping for lunch, below you’ll find simple steps and tips to make this cozy soup. Get ready to savor each spoonful of this flavor-packed meal!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the perfect blend of creamy coconut milk and tender chicken, making it a comforting meal on chilly days.
  2. Easy to Make: With the Instant Pot, you can have this delicious soup ready in under an hour, making it a great option for busy weeknights.
  3. Nutritious Ingredients: Loaded with vegetables and wild rice, this soup is not only tasty but also packed with nutrients.
  4. Customizable: You can easily adjust the seasonings and add your favorite veggies or proteins to make it your own!

Ingredients

Main Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 cup wild rice, rinsed and drained

– 1 medium onion, diced

– 3 cloves garlic, minced

– 3 medium carrots, diced

– 3 celery stalks, diced

Additional Ingredients

– 4 cups low-sodium chicken broth

– 1 cup coconut milk (or heavy cream)

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon salt (adjust to taste)

– 1/2 teaspoon black pepper

– 2 tablespoons olive oil

Optional Garnishes

– Fresh parsley, chopped for garnish

– Additional seasoning

Step-by-Step Instructions

Preparing the Base

First, set your Instant Pot to sauté mode. Add two tablespoons of olive oil. Once the oil is hot, add one diced onion, three diced carrots, and three diced celery stalks. Sauté these veggies for about five minutes. You want them to soften and turn a bit sweet.

Now, add three minced garlic cloves. Sauté for one more minute. The smell will be fantastic!

Combining Ingredients

Next, take one pound of boneless, skinless chicken breasts. Season them with one teaspoon of salt, one teaspoon of black pepper, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Place the chicken on top of the sautéed veggies.

Add one cup of wild rice that you rinsed and drained. Then, pour in four cups of low-sodium chicken broth. Stir gently to mix everything together.

Cooking Process

Close the lid of the Instant Pot. Make sure the valve is set to sealing. Select the manual or pressure cook setting. Cook the soup on high pressure for 25 minutes.

When the time is up, let the pressure release naturally for about ten minutes. After that, do a quick release for any remaining pressure.

Finishing Touches

Carefully take out the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the pot.

Now, stir in one cup of coconut milk or heavy cream. Let the soup heat through for another five minutes on sauté mode.

Taste the soup and adjust the seasoning if you need to. Serve it hot, garnished with fresh chopped parsley. Enjoy this warm, creamy delight!

Tips & Tricks

Achieving the Perfect Flavor

To make your soup taste great, use fresh herbs like thyme and rosemary. These add a nice touch. You can also try adding a splash of lemon juice for brightness. Adjust the salt and pepper to suit your taste. This step is important for a balanced flavor.

Texture Considerations

For creaminess, coconut milk works well, but heavy cream is also nice. If you want a thicker soup, let it cook a bit longer. If it’s too thick, just add more broth or water. Wild rice should be tender but not mushy. Rinsing it helps keep the texture just right.

Instant Pot Best Practices

When using the Instant Pot, make sure to set the valve to sealing. This helps build pressure. After cooking, allow for a natural pressure release for about 10 minutes. This keeps the soup from being too watery. Common mistakes include overfilling the pot or not sealing it properly. Always follow the fill line for best results.

Pro Tips

  1. Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavors of your soup, making it more aromatic and delicious.
  2. Customize the Creaminess: For a lighter option, use coconut milk, or for a richer taste, heavy cream works beautifully in this soup.
  3. Adjusting the Seasoning: Always taste your soup before serving; adding a touch more salt or pepper can significantly enhance the overall flavor.
  4. Store Leftovers Properly: Let any leftovers cool completely before transferring to an airtight container. This soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Variations

Ingredient Substitutions

You can change the rice for this soup. White rice or brown rice works well too. Just keep in mind that cooking times may differ. If you prefer another protein, turkey is a great choice. It gives a nice flavor and works well in soups.

Flavor Enhancements

Adding more veggies can boost the taste. Spinach or peas are great additions. They add color and nutrition. You can also change the spices. A bit of curry powder can add warmth and depth. Experiment with your favorite herbs to find new flavors.

Dietary Adjustments

If you need a gluten-free soup, use gluten-free broth. This soup can be vegan too! Replace chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. Coconut milk gives a great creamy texture without dairy.

Storage Info

Refrigeration

To store leftovers, let the soup cool first. Place it in an airtight container. Seal it well to keep out air. You can store it in the fridge for up to four days. When reheating, use the stove or microwave. Stir often to heat evenly. Adding a splash of broth can help if it thickens.

Freezing Instructions

For freezing, let the soup cool completely. Use freezer-safe bags or containers. Remove as much air as possible. The soup can last up to three months in the freezer. To thaw, move it to the fridge overnight. For reheating, use the stove or microwave. Heat until bubbling, stirring often.

Shelf Life

In the fridge, the soup lasts about four days. Always check for signs of spoilage. If it smells bad or has a strange color, don’t eat it. For safe consumption, reheat to at least 165°F. This kills any bacteria and keeps your meal safe.

FAQs

How long does it take to cook chicken in an Instant Pot?

Cooking chicken in an Instant Pot takes about 25 minutes on high pressure. This time ensures the chicken is tender and fully cooked. The pot will also need time to come to pressure and release pressure, adding around 20 minutes more to your total.

Can I use brown rice instead of wild rice?

Yes, you can use brown rice. However, brown rice takes longer to cook. You should adjust the cooking time to about 35 minutes on high pressure. Wild rice gives a unique flavor and texture, but brown rice is a good option if that is what you have.

Is it necessary to use cream or coconut milk?

No, it is not necessary to use cream or coconut milk. You can skip it for a lighter soup. If you want creaminess, consider using a thick vegetable puree or a splash of milk. These alternatives can still provide great taste.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the vegetables in a pan first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The result will be just as tasty!

This blog covered key ingredients for a delicious Instant Pot soup. You learned about main and optional ingredients, step-by-step cooking methods, and tips for great flavor and texture. We also explored variations and storage methods to keep your soup fresh.

Incorporating different ingredients allows you to make this soup your own. Follow the tips for perfect results, and don’t hesitate to get creative. Enjoy your cooking adventur

- 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, diced - 3 celery stalks, diced - 4 cups low-sodium chicken broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley, chopped for garnish - Additional seasoning {{ingredient_image_1}} First, set your Instant Pot to sauté mode. Add two tablespoons of olive oil. Once the oil is hot, add one diced onion, three diced carrots, and three diced celery stalks. Sauté these veggies for about five minutes. You want them to soften and turn a bit sweet. Now, add three minced garlic cloves. Sauté for one more minute. The smell will be fantastic! Next, take one pound of boneless, skinless chicken breasts. Season them with one teaspoon of salt, one teaspoon of black pepper, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Place the chicken on top of the sautéed veggies. Add one cup of wild rice that you rinsed and drained. Then, pour in four cups of low-sodium chicken broth. Stir gently to mix everything together. Close the lid of the Instant Pot. Make sure the valve is set to sealing. Select the manual or pressure cook setting. Cook the soup on high pressure for 25 minutes. When the time is up, let the pressure release naturally for about ten minutes. After that, do a quick release for any remaining pressure. Carefully take out the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the pot. Now, stir in one cup of coconut milk or heavy cream. Let the soup heat through for another five minutes on sauté mode. Taste the soup and adjust the seasoning if you need to. Serve it hot, garnished with fresh chopped parsley. Enjoy this warm, creamy delight! To make your soup taste great, use fresh herbs like thyme and rosemary. These add a nice touch. You can also try adding a splash of lemon juice for brightness. Adjust the salt and pepper to suit your taste. This step is important for a balanced flavor. For creaminess, coconut milk works well, but heavy cream is also nice. If you want a thicker soup, let it cook a bit longer. If it’s too thick, just add more broth or water. Wild rice should be tender but not mushy. Rinsing it helps keep the texture just right. When using the Instant Pot, make sure to set the valve to sealing. This helps build pressure. After cooking, allow for a natural pressure release for about 10 minutes. This keeps the soup from being too watery. Common mistakes include overfilling the pot or not sealing it properly. Always follow the fill line for best results. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavors of your soup, making it more aromatic and delicious. Customize the Creaminess: For a lighter option, use coconut milk, or for a richer taste, heavy cream works beautifully in this soup. Adjusting the Seasoning: Always taste your soup before serving; adding a touch more salt or pepper can significantly enhance the overall flavor. Store Leftovers Properly: Let any leftovers cool completely before transferring to an airtight container. This soup can be refrigerated for up to 3 days or frozen for up to 3 months. {{image_2}} You can change the rice for this soup. White rice or brown rice works well too. Just keep in mind that cooking times may differ. If you prefer another protein, turkey is a great choice. It gives a nice flavor and works well in soups. Adding more veggies can boost the taste. Spinach or peas are great additions. They add color and nutrition. You can also change the spices. A bit of curry powder can add warmth and depth. Experiment with your favorite herbs to find new flavors. If you need a gluten-free soup, use gluten-free broth. This soup can be vegan too! Replace chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. Coconut milk gives a great creamy texture without dairy. To store leftovers, let the soup cool first. Place it in an airtight container. Seal it well to keep out air. You can store it in the fridge for up to four days. When reheating, use the stove or microwave. Stir often to heat evenly. Adding a splash of broth can help if it thickens. For freezing, let the soup cool completely. Use freezer-safe bags or containers. Remove as much air as possible. The soup can last up to three months in the freezer. To thaw, move it to the fridge overnight. For reheating, use the stove or microwave. Heat until bubbling, stirring often. In the fridge, the soup lasts about four days. Always check for signs of spoilage. If it smells bad or has a strange color, don’t eat it. For safe consumption, reheat to at least 165°F. This kills any bacteria and keeps your meal safe. Cooking chicken in an Instant Pot takes about 25 minutes on high pressure. This time ensures the chicken is tender and fully cooked. The pot will also need time to come to pressure and release pressure, adding around 20 minutes more to your total. Yes, you can use brown rice. However, brown rice takes longer to cook. You should adjust the cooking time to about 35 minutes on high pressure. Wild rice gives a unique flavor and texture, but brown rice is a good option if that is what you have. No, it is not necessary to use cream or coconut milk. You can skip it for a lighter soup. If you want creaminess, consider using a thick vegetable puree or a splash of milk. These alternatives can still provide great taste. Yes, you can make this soup in a slow cooker. Sauté the vegetables in a pan first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The result will be just as tasty! This blog covered key ingredients for a delicious Instant Pot soup. You learned about main and optional ingredients, step-by-step cooking methods, and tips for great flavor and texture. We also explored variations and storage methods to keep your soup fresh. Incorporating different ingredients allows you to make this soup your own. Follow the tips for perfect results, and don’t hesitate to get creative. Enjoy your cooking adventure!

Creamy Instant Pot Chicken & Wild Rice Soup

A hearty and creamy soup made with chicken, wild rice, and vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup wild rice, rinsed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup coconut milk (or heavy cream)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt (adjust to taste)
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions
 

  • Set the Instant Pot to the sauté mode. Add olive oil, and once hot, add diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  • Add minced garlic and sauté for an additional 1 minute until fragrant.
  • Season the chicken breasts with salt, pepper, thyme, and rosemary. Place them in the pot over the sautéed vegetables.
  • Add the rinsed wild rice and pour in the chicken broth. Stir gently to combine.
  • Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and cook on high pressure for 25 minutes.
  • Once cooking is complete, allow for a natural pressure release for about 10 minutes, then perform a quick release for any remaining pressure.
  • Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the pot.
  • Stir in the coconut milk (or heavy cream) and let the soup heat through for an additional 5 minutes on sauté mode.
  • Taste and adjust the seasoning if necessary, adding more salt or pepper if desired.
  • Serve hot, garnished with fresh parsley.

Notes

Adjust seasoning to taste and use coconut milk for a dairy-free option.
Keyword chicken, instant pot, soup, wild rice

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